Ice Cream Sandwich Cookie : Lemon Poppy Seed w/ Berry Ice Cream

Yesterday we showed you how to make a simple mixed berry no-churn ice cream recipe. As we promised in our previous post, the good friends at Nielsen-Massey have provided us with this recipe as well as extracts/ paste to also make these Ice Cream Sandwich Cookie: Lemon Poppy Seed with Berry Ice Cream

These are pretty simple cookies to make, and since the dough needs time to cool in the fridge, you can make them the same day as the ice cream. The combination of the lemon cookies and sweet ice cream is perfect for a hot day.

The recipe looks lengthy but it really is not that hard of a recipe.

Ice Cream Sandwich Cookie: Lemon Poppy Seed

What can I substitute for lemon zest?

Have you ever had to skip a recipe because you have all the ingredients except a fresh lemon for zest? Well, those days are over thanks to Nielsen-Massey Pure Lemon Paste . I had never used it before but it sure does save time and agony over not having lemon zest.

Press each piece into a one-to-two-inch thick rectangle. Wrap tightly with plastic wrap and chill in the refrigerator for 20 minutes or until the dough is cool and firm.

Remove chilled dough from the fridge, remove plastic wrap and place one section of the dough between two pieces of parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness.

Check out the best method for rolling out cookie dough. Once the dough reaches ¼-inch thickness, place in the fridge to chill for 15 minutes.

Repeat with the second half of the dough.

Remove dough from fridge, place on the counter and remove the top piece of parchment paper. Dip a 3-inch round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto the dough.

Leave ½ inch of space between each cookie.

After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper. Or you can carefully remove each cut cookie and place on another piece of parchment paper.

Place the parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until the bottoms are light golden brown. Cool cookies on a wire rack.

How to Assemble Ice Cream Sandwich Cookie:

Remove berry ice cream from freezer to soften on the counter for 10 minutes.

Scoop 1 ½ tablespoon ice cream and place between two cookies. Gently press down to spread the ice cream.

Eat immediately or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.

Do you think your family would enjoy these Ice Cream Sandwich Cookie Combination?

Lemon Poppy Seed Cookies for Berry Ice Cream Sandwiches

Yield: 8 Servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 1 hour

Lemon poppy seed cookies filled with a no churn berry ice cream.

Ingredients

1 cup (2 sticks) butter, softened

1 ½ cups granulated sugar

1 whole egg, plus 1 egg yolk

1 tablespoon lemon zest or Nielsen-Massey Pure Lemon Paste

2 tablespoons lemon juice

1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

2 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon poppy seeds

Instructions

In a medium bowl, add butter and sugar. Using a hand mixer, cream together until light in color and smooth. Add whole egg, egg yolk, lemon zest or lemon paste, lemon juice, and vanilla.

Mix until combined. In a separate bowl, whisk together flour and salt

3. Combine wet and dry ingredients, adding the flour mixture to the bowl of wet ingredients one cup at a time. Do not over mix or cookies will be tough.

4. Mix in poppy seeds until evenly distributed.

5. Divide dough into two even pieces. Press each piece into a one-to-two-inch thick rectangle. Wrap tightly with plastic wrap and chill in the refrigerator for 20 minutes or until the dough is cool and firm.

Position the oven rack in the center of the oven and preheat to 350°F. Cut four equally sized pieces of parchment paper to fit your baking sheet.

Remove chilled dough from the fridge, remove plastic wrap and place one section of the dough between two pieces of parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness.

Click here to see the best method for rolling out cookie dough. Once the dough reaches ¼-inch thickness, place in the fridge to chill for 15 minutes.

Repeat with the second half of the dough.

While the dough is chilling, fill a small bowl with about an inch of flour.

Remove dough from fridge, place on the counter and remove the top piece of parchment paper. Dip a 3-inch round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto the dough.

Leave ½ inch of space between each cookie.

After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper. ( or just peel away and carefully move the cookie onto another piece of parchment. )

Place the parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until the bottoms are light golden brown. Cool cookies on a wire rack.

Assembly

Remove berry ice cream from freezer to soften on the counter for 10 minutes.

Scoop 1 ½ tablespoon ice cream and place between two cookies. Gently press down to spread the ice cream

Eat immediately or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.

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[…] We wanted to share this no churn Berry Ice Cream recipe before National Ice Cream Month ended. Thanks to Nielsen-Massey for supplying us with samples to make this and the Berry Ice Cream Sandwiches […]